Name: Pumpkin And Andouille Sausage Soup
Ingredients: 2 tb Cornstarch; 2 tb Shredded cooked pickled pork; 1 lb Andouille sausage; cooked and sliced; 2 c Pureed pumpkin; fresh or canned; 1 1/2 ts Dark brown sugar; 1/2 ts Curry; 1/2 ts Tumeric; 1/2 ts Ground allspice; 1/2 ts Ground coriander; 1 1/2 ts Paul Prudhomme's Vegetable Magic; 1 Turn fresh ground black pepper; 1/2 ts White pepper; 1 oz Unsalted butter; 1 qt Heavy cream; 2 c Chicken or vegetable stock

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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy		Dujour05	1	servings

INGREDIENTS

2	tb	Cornstarch
2	tb	Shredded cooked pickled pork
1	lb	Andouille sausage; cooked and sliced
2	c	Pureed pumpkin; fresh or canned
1 1/2	ts	Dark brown sugar
1/2	ts	Curry
1/2	ts	Tumeric
1/2	ts	Ground allspice
1/2	ts	Ground coriander
1 1/2	ts	Paul Prudhomme's Vegetable Magic
1		Turn fresh ground black pepper
1/2	ts	White pepper
1	oz	Unsalted butter
1	qt	Heavy cream
2	c	Chicken or vegetable stock

INSTRUCTIONS

In a small bowl mix cornstarch with water to form a paste. Place into a
four quart stock pot. Add all remaining ingredients. Cook for 45 minutes or
until desired level of thickness is reached.
Yield: 8 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9157 - JIMMY BANNOS
Converted by MM_Buster v2.0l.

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